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Old 12-30-2007, 02:37 PM   #11
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Cheers! Great board by the way!
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Old 12-30-2007, 05:47 PM   #12
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sorry, thought that was allowed since I have seen many links in posts under twenty..thanks
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Old 12-30-2007, 05:55 PM   #13
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I'm almost there...

I'm almost there.....
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Old 12-31-2007, 11:25 AM   #14
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hehe..I think you are there
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Old 04-11-2008, 11:56 AM   #15
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I'm almost there.....
Cuz, you're way past 20 now.
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Old 04-11-2008, 12:25 PM   #16
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You do realize that a traditional demi-glaze takes significant time and resources. Do you have 15 lbs. of veal shin bones, and a day to devote to stirring the sauce as it reduces.

There are many recipes for making a more modern, less time-consuming version. A quick google search will give you more recipes than you know what to do with.

Look first at something like Escoffier's recipe, and then compare with smaller, and less time consuming versions.

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Old 04-11-2008, 12:33 PM   #17
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LOL this thread is from 3 years ago Goodweed. If he did have the bones, I doubt he still does
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Old 04-11-2008, 12:39 PM   #18
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Nuff said.

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Old 04-11-2008, 01:02 PM   #19
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LOL this thread is from 3 years ago Goodweed. If he did have the bones, I doubt he still does
Still the same time consuming recipe though. lol

Can you get veal bones from a butcher? I was going to spend this coming rainy weekend making this but opted to stop at the local Williams Sonoma for that concentrated jar.
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